3. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the sauce and mix. Allow the beef to marinate for 2 hours before barbecuing.

Restaurateur Jenny Kwak shares her tips with Epicurious:

• Kalbi and its sister dish bulgogi are the staple barbecued beef dishes of Korean cuisine. Both recipes use similar marinades; kalbi is made from short rib meat that's sliced 1/4-inch thick including the bone, while bulgogi uses thinner slices of rib eye that are sandwiched with rice and sauce in a lettuce leaf. • For the marinade, use pure toasted (Asian) sesame oil. This is a dark liquid, not the raw oil sold in health food stores and some supermarkets. • This dish is traditionally grilled over a wood fire. For tips on this process, check out Steven Raichlen's guide to grilling.

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Recent Reviews

This has become my "go-to" recipe for Korean Ribs. Love the flavor, love the tender beef, love the ease. I do marinate overnight, or even pour the marinade over the ribs and toss into the freezer until ready to BBQ. Excellent.

TrudyWarm from Seattle, WA /

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Delicious and easy to make, and an authentic recipe. I usually add some fresh ginger for added punch and depth of flavor. I've also subbed in lime or lemon juice when kiwis weren't on hand, and it still came out great.

A Cook /

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The marinade itself was very good;
however, we used it for tuna which we
think was to heavy for this
marinade .Next time we may use a
lighter fish .

franzna /

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Very good! The family loved it. I didn't have any
kiwi. I used an apple instead. I heard that an
asian pear is also a good fruit to use for
tenderizing. The short ribs were marinated for 4
hours and I used a nonstick pan. It is too cold
to use the outdoor grill. But you have to make
sure the garlic & fruit are off the meat.
Otherwise, it will starting burning and smoking
up the house. Turned out great and tasty!
I will definitely try the kiwi next time to see if
the meat is more tender.

A Cook from new Jersey /

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Excellent recipe. No kiwi? Substitute 2 Tbsp lime juice. I only make it this way and we marinade overnight, grill the short ribs and pull off the meat to make fresh rolls.